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Larry Bergeron: "My son is a five star chef in Martha’s Vineyard a…" Read More
18Ingredients
60Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. butter
- 1 cup shallots (finely chopped)
- 1/2 cup chopped carrots (finely)
- 6 Tbsp. butter
- 4 Tbsp. flour
- 2 1/2 cups chicken broth
- 1 cup fat free half and half
- 1/2 cup sherry
- 1 tsp. Worcestershire sauce
- 1/2 can tomato paste
- 1 Tbsp. lemon juice
- 8 oz. crab meat (flaked, or imitation crab meat)
- 1 pinch cayenne
- white pepper
- salt
- 1/4 cup heavy cream
- 1 shot sherry
- chopped chives
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol130mg43% |
Sodium950mg40% |
Potassium740mg21% |
Protein17g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A90% |
Vitamin C25% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Larry Bergeron 2 years ago
My son is a five star chef in Martha’s Vineyard and I think he learned a lot from my father and myself cooking in south Louisiana. We make the usual Cajun dishes étouffée gumbo jambalaya and bisque. But in South Louisiana our bisque is totally different usually it includes stuffed crawfish heads. This bisque is a very unique delicious flavor and I love it. The recipe is easy as pie and I’m sure you will love it too.